Description
These Vegan Strawberry Shortcake Cookies combine a tender, flavorful cookie base with fresh and freeze-dried strawberries for bursts of fruity goodness. Topped with a crumbly shortcake crumble, they offer a delightful texture contrast and a beautiful presentation. Perfect as a sweet vegan treat for any occasion.
Ingredients
Scale
Cookie Dough
- 200 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 130 g vegan butter (block-style, room temperature)
- 100 g granulated sugar
- 100 g soft brown sugar
- 40 g vegan Greek-style yogurt (room temperature)
- 1 teaspoon vanilla extract
- 20 g freeze-dried strawberries
- 85 g fresh strawberries (finely diced)
Shortcake Crumble
- 50 g granulated sugar
- 40 g all-purpose flour
- 2 tablespoons vegan butter (block-style)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line two baking trays or cookie sheets with parchment paper and set aside. Sift the flour, baking soda, baking powder, and sea salt together in a medium bowl and set aside.
- Mix the wet ingredients: In a large bowl, add vegan butter and both sugars. Use an electric whisk or stand mixer and beat for 2 to 3 minutes until the mixture is light and airy. Then add the vegan Greek-style yogurt and vanilla extract, mixing again until fully combined.
- Mix the dry ingredients: Fold the sifted flour mixture into the wet ingredients using a spatula until just combined to form the cookie dough.
- Add strawberries: Crush the freeze-dried strawberries between your fingers or chop roughly. Fold them into the dough gently, then fold in the finely diced fresh strawberries last, ensuring an even distribution.
- Chill the dough: Cover the bowl with the cookie dough and refrigerate for at least 15 to 30 minutes to firm up, or optionally chill overnight for better flavor development.
- Make the crumble: In a separate medium bowl, combine granulated sugar, flour, and vegan butter. Rub the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Set this shortcake crumble aside in the fridge.
- Assemble: Using a 2-inch (5 cm) cookie scoop or ice cream scoop, portion out the dough into 10 balls (or 12 smaller cookies if preferred) and place them on the prepared baking trays. Make sure to leave at least 2.5 inches (6 cm) between each dough ball as they will spread while baking.
- Add crumble topping: Press some of the prepared shortcake crumble gently on top of each cookie ball.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes. After baking, immediately use a large cookie cutter to gently round off the edges of each cookie to create a neat, round shape. This step prevents the cookies from becoming large and flat. Let the cookies cool on the baking tray for 5 to 10 minutes.
- Storage: Once fully cooled, transfer the cookies to an airtight container. They can be stored at room temperature for up to one day, but due to fresh fruit content, it is preferable to keep them refrigerated for up to 4 days. You can also freeze these cookies in an airtight container or freezer bag for up to one month; separate each cookie with parchment paper to prevent sticking.
Notes
- Make sure vegan butter and vegan Greek-style yogurt are at room temperature for better mixing and cookie texture.
- Chilling the dough helps control spreading and enhances flavor.
- Using a cookie cutter right after baking shapes the cookies beautifully and prevents them from flattening excessively.
- Freeze-dried strawberries add concentrated flavor without adding moisture, while fresh strawberries provide juicy bursts.
- Store cookies properly to maintain freshness, especially because of the fresh fruit content.
